Combine all the glaze ingredients in small saucepan over medium heat. Simmer. Reduce by two-thirds to a syrupy consistency.

For the ham: Preheat oven to 275 degrees. Rinse ham under running cold water. Pat dry with paper towel. Place rack on lower level of oven. Using a small, sharp knife, cut ham in diamond shape pattern, about 1/2-inch deep.

Place a wire rack in roasting pan. Place ham on the rack. Wrap shank bone in foil to prevent burning. Add 1 cup of water to the bottom of the pan. Brush 1/4 cup of glaze over ham. Baste every 20 minutes. Cook for 1 hour and 30 minutes or until instant-read thermometer registers 140 degrees.

Let rest for 10 minutes. Carve and serve.

Dr Pepper-Glazed Ham

Bring the sugar, Dr Pepper, orange juice and mustard to a boil in a medium saucepan over medium heat. Reduce the heat to medium-low and simmer until the mixture is thickened and reduced to 3/4 cup, about 8 minutes. (The glaze can be refrigerated in an airtight container for up to 2 days; when ready to use, microwave on high until warmed through, 1 to 3 minutes.)

Unwrap the ham; remove and discard the plastic disk that covers the bone. Place the ham in a plastic oven bag and tie securely. Transfer the ham, cut side down, to a large roasting pan and cut 4 slits in the top of the bag. Let sit at room temperature for 11/2 hours.

Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Bake the ham until the center registers 100 degrees on an instant-read thermometer, 11/2 to 21/2 hours.

Remove the ham from the oven and roll back the oven bag. Brush the ham with the glaze and return to the oven until the glaze becomes sticky, about 10 minutes. Remove from the oven and transfer to a carving board. Brush the ham again with the glaze, tent loosely with foil, and let rest for 15 minutes. Carve and serve.

Position an oven rack in the middle of the oven and heat the oven to 475 degrees. Season the lamb with salt and pepper. Combine the garlic, parsley, thyme and bread crumbs in a shallow bowl. Moisten the mixture with enough olive oil to make the mixture hold together.

Heat a large, dry skillet over high heat. Put the lamb, meat side down, in the skillet. With tongs, hold the lamb against the skillet for a minute to give it a nice brown crust. Turn the meat to sear it on all sides for a total of 4 minutes. Remove the meat from the skillet and paint the meaty side of the rack with the mustard. Roll the meat in the herb mixture to coat it. Sear and coat the second rack the same way.

Transfer the racks to a roasting pan just large enough to hold them. Cover the rib bones with strips of foil so they don’t burn and roast until medium rare, 20 to 25 minutes (120 degrees internal temperature). If you want a crisper crust, finish cooking under the broiler for 2 minutes. Let the racks rest for 5 minutes before carving.

Note: Use a carving knife to cut between the rib bones. Arrange the chops on warm serving plates. Serve hot. (The chops will cool quickly, so the best strategy is to carve the racks at the table.)

(From Fine Cooking, April 1995)

Moroccan Spice Rub For Lamb

Makes about 1/2 cup

1 teaspoon cumin seed

1 teaspoon coriander

1 teaspoon turmeric

1 teaspoon cinnamon

1 teaspoon caraway seeds

1 teaspoon paprika

2 tablespoons grated fresh ginger

4 tablespoons extra-virgin olive oil

Grind up spices into a powder. Combine powdered spices with the fresh ginger and the olive oil to create a paste.

Smear the paste over two racks of lamb or a bone-in leg of lamb. Refrigerate lamb for at least two hours before cooking. Grill or roast lamb to desired doneness.

Using the tip of a sharp knife, cut evenly spaced small slits about 1/2- to 1-inch deep all over the lamb. Insert pieces of garlic cloves in the slits. You should have 20 or more slits.

Place the salt, pepper, dried thyme and dried oregano in a small bowl and stir to combine.

Tear off a piece of aluminum foil large enough to completely wrap the leg of lamb and place it on a work surface. Arrange a large piece of plastic wrap on top of it. Place the garlic-studded leg of lamb on top of the plastic wrap. Rub the herb mixture all over the leg of lamb. Arrange the lemon slices and stalks of rosemary all over the lamb, placing some underneath the leg and some on top. Wrap the lamb tightly with the plastic wrap, then with the aluminum foil. Refrigerate the lamb until ready to cook, at least 8 hours, preferably overnight.

When ready to cook, unwrap the lamb and remove the lemon slices and rosemary sprigs and discard them. Rub the lamb lightly with olive oil.

Preheat the grill to medium-high heat. Skewer the lamb on the rotisserie spit, if using, and grill according to manufacturer’s instructions until cooked to taste, 13/4 to 2 hours. When done to medium-rare, the internal temperature of the lamb will read 125 degrees on an instant-read meat thermometer (take care not to touch the bone when inserting the thermometer). When done to medium-well, the temperature will register 140 degrees.

You can also grill the leg of lamb on a medium-high grill over indirect heat, turning it often; it will be done after 13/4 to 2 hours.

Remove the lamb from the rotisserie spit, if using, and place it on a platter to rest for about 15 minutes before carving or, if you are making ahead, let the lamb cool completely, wrap it in aluminum foil and refrigerate it. Rewarm the lamb by opening up the foil on top and placing the lamb in a 350-degree oven for about 30 minutes before serving.

Carve the lamb into slices. Garnish the platter with sprigs of fresh thyme, oregano, rosemary, if desired, and lemon wedges. Serve the Greek Chimichurri Sauce on the side.

(From “What Can I Bring?” by Anne Byrn, Workman Publishing)

Greek Chimichurri Sauce

10 servings, about 11/2 cups

1 cup coarsely chopped red onion (1 medium-size onion)

1 cup pitted kalamata olives

1 cup loosely packed fresh mint leaves

1 cup loosely packed flat-leaf or curly parsley

1⁄2 cup loosely packed fresh oregano

1 medium-size garlic clove, peeled

1 tablespoon fresh lemon juice, or more to taste

Pinch of salt

Place the onion, olives, mint, parsley, oregano, garlic, lemon juice and salt in a food processor fitted with a steel blade. Process until finely chopped and well blended, about 1 minute. Taste for seasoning, adding more lemon juice as needed. Spoon the Chimichurri Sauce into a small glass bowl, cover it with plastic wrap, and refrigerate until serving time.